360 gr butter 195 gr confectioner’s sugar Pinch of Salt 90 gr almond flour 142 gr whole eggs 795 gr flour Preheat ovento 160ºC/325ºF.
In the bowl of a stand mixerfitted with a paddle attachment, cut the butter into small cubes and place in abowl. Add the flour, sugar, salt and almond flour and beat until the mixtureresembles breadcrumbs. Add the egg and bring the mix together until it forms aball. Roll dough to 1/8-inch thickness between two parchment paper, cover inplastic wrap and refrigerate for 20 minutes. Butter small tart molds and cutdough to fit. Line and trim each mold and freeze for at least 1hours beforebaking for about 15 minutes until lightly golden.
Key Lime Filling 792 gr sweetened condensed milk 6 large egg yolks 225 gr key lime juice
Preheatoven to 150 C/300ºF.
Place condensed milk and egg in a stand mixerfitted with a paddle attachment and mix on low speed until smooth. Add juiceand blend until smooth. Pour mixture evenly into prepared tart shells and bakefor 5-8 minutes or until only slightly jiggly in the center. Refrigerate for atleast 1 hour before assembling. Decor the tart with fresh raspberry.